DESCRIPTION

TASTING NOTES (by whiskyfun.com)

A sister cask of the previous one, bottled at an incredible strength! Even if it was filled at 65% vol. (pure speculation) in ultra-tight oak – doubt it was hazel or chestnut - and then stored just under the roof in G&M’s warehouse in Elgin, a loss of only 4 to 5% ABV sounds totally incredible in Scotland. Unless this baby was matured in Kentucky, Bangalore, or Taipei, ha-ha. What’s sure is that this kind of rarity is super-interesting… Colour: deep gold. Nose: incredible indeed. It’s both old and young, which is a very funny feeling. Starts with tropical fruits, rather around papayas and bananas, and goes on with all things mentholy. A little terpenic, perhaps. What’s really beautiful is that tiny earthy touches tend to come out, I’d almost say to germinate. Tiny roots, watercress, moss, these small mushrooms that are so fragrant (do you know clitocybes? – no typo)… That’s really lovely. With water: more very subtle oaky and earthy tones. Our beloved pu-erh tea yet again, mossy wood… And yet it’s not musty as such. Some menthol and some pinesap for sure. Mouth (neat): bam! It’s not easy, a little acrid, very concentrated, oaky for sure, a little biting… Well it’s no toothless old malt, for sure. I think water’s obligatory. With water: changes a lot, becoming rounder, with some kind of old coconut liqueur, plenty of tea, Korean plum wine, cinnamon… There are small flavours that aren’t often found in malt whisky, even in very old ones. Finish: rather long, and, hurray, rather fruity. Barley wine (yes) and orange liqueur. The oak’s back in the aftertaste. Cinnamon mints, liquorice, lemon drops. Comments: quite a beast! Most interesting and good, you just need to have a Ph.D in Pipetting to fully enjoy it. And probably a little more time. SGP:561 - 90 points.

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